Texas Burger with exotic coleslaw and cobs
Mix barbecue sauce, egg, bread crumbs, garlic and tabasco brand chipotle pepper sauce in a bowl.
Then add the minced beef and flatten into thin burgers (about 5 mm thin and 15 cm in diameter).
Grill on high heat - salt, pepper and brush with barbecue sauce over time.
Roast the hamburger bread on both sides.
For the Colesaw, shred cabbage using slicer or knife. Fine shred even carrot. Let the crushed pineapple, drain in a sieve. Mix cabbage, carrot and pineapple together with cream cheese and mayonnaise in a bowl. Add salt and pepper to taste.
For the Cobs, boil the corn for 15-20 minutes; roast until they get a golden color. Salt and pepper. Serve with a dollop of butter.
- 4 x Hamburger bun
- 400g minced beef
- ½ cup barbecue sauce
- 1 egg
- ½ cup breadcrumbs
- 4 cloves garlic
- 1 tsp Tabasco® Brand
- 3 cups cabbage
- 3 cups carrot
- 1 can 227g Del Monte® Crushed Pineapple
- 2 tbsp mayonnaise
- 1 dl quark
- 4 fresh cobs
- Salt, pepper and butter